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Alaskan King Crab Ravioli in a Spiced Basa Gede Coconut Broth

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Crab Ravioli

  • 10 fresh wonton skins

  • 1 egg, whole, for egg wash

  • Crab Filling

  • 120g Alaskan king crab meat, cleaned weight

  • 1 tbsp chopped shallots

  • 1 tbsp chopped chives

  • 1 tbsp ginger juice

  • 25ml olive oil

  • Salt and pepper to taste

  • Spiced Coconut Broth

  • 75ml raw clam juice from fresh raw clams

  • 75ml corn stock made from used/empty ears of corn

  • 75ml onion puree, made from roasted onions

  • 2 tsp fennel purée, made from boiled fennel bulbs

  • 2 tsp garlic purée, made from peeled garlic cloves

  • 2 tsp basa gede oil (see basa gede recipe)

  • 75 ml coconut milk

  • Salt and pepper to taste

  • 1 tsp fresh coriander leaves, sliced thinly

  • 1 tsp fresh Vietnamese coriander/mint, sliced thinly

  • Lemon juice, from fresh lemons to taste

  • Ginger juice, from fresh ginger, grated, to taste

  • 5 sprigs fresh Vietnamese coriander/mint tips, for garnish


  • Crab Filling:

  • 1.

    Mix all ingredients together, adjust seasoning, divide up and make ravioli with stuffing and wonton skins.

  • Spiced Coconut Broth:

  • 1.

    Mix all ingredients together, bring to first boil, season and use.

  • To Serve:

  • 1.

    Boil the crab ravioli until al dente. Place in a bowl with a little of the broth. Garnish with a sprig of fresh Vietnamese coriander and serve immediately.

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